- 150 gr pumpkin puree (homemade or canned)
- 100 gr water +/- 20°C
- 8 g salt
- 500 gr luxury bread mix
- 40 gr butter (or improver for sweet breads)
- 5 gr Bruggeman dry yeast
- 130 gr sultana raisins
- 30 gr speculoos biscuits, roughly chopped
- 24 cm . rectangular baking pan
Place the water and pumpkin puree in a mixing bowl of the food processor.
Add the salt, butter or improver and the bread mix.
Make a well and add the yeast.
Now let the machine knead for 7 minutes.
Then add the raisins and knead for a further 3 minutes. Your dough should be nice and elastic and no longer sticky.
Depending on the flour type and temperature of the flour, you may need to use a little extra water if your dough is too dry. If it is still too wet, add some flour, one tablespoon at a time.
Cover the dough (you can safely leave it in the bowl) with foil or kitchen towel and let it rise in a warm place (between 25 and 30 degrees) for 40 minutes or until it doubles in volume.
Dust a clean surface with some flour, pour out the dough and flatten the dough completely. Knead quickly and make a flat square (2 cm thick about) now divide the speculaas pieces over the dough.
Lightly press them in and roll up the dough. Press the dough into each roll. Make sure the seam at the bottom is snug.
Now place in your greased baking pan.
Let the dough rise again for 40 minutes. Cover again and put in a warm place! You can also use your oven for this.
Now preheat your oven to 220°C. Spray some water over the dough or you can also beat the egg yolk with some milk and brush it over. Place in the oven and bake the bread for 35 minutes.
Bread is ready when it sounds hollow when tapped on the bottom. Let cool on a rack.
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